Sesame and Soy Glazed Salmon with a Vegetable Stir Fry – Serves 2
1 pound of salmon, sliced into 1 inch pieces
1 white onion, sliced
1 red pepper, slice
1 and 1/2 cups of sugar snap peas
2 heads of baby bok choy, cut in half with the stem removed
Sesame oil, 4 tablespoons
Butter, 2 tablespoons
Salt and pepper
4 tablespoons of tamari
2 tablespoons of hoisin sauce
1 tablespoon of lime juice (about 1 lime)
1 teaspoon of garlic, minced
1 tablespoon of pickled ginger, minced
1 tablespoon of honey
1 teaspoon of white sesame seeds
1 teaspoon of black sesame seeds
Preheat the oven for 400 degrees.
Mix all of the ingredients for the marinade in a small bowl, it should give you 1/2 cup of marinade.
Remove the skin off the salmon and discard. Cut the salmon into small 1 x 2 inch pieces then place in a small bowl. Pour half of the marinade over the salmon then add the white and black sesame seeds. Using a spoon, move the salmon around making sure all the pieces are coated.
Using a large non stick pan or wok, add some sesame oil along with the onions, peppers and sugar snap peas and cook over medium high heat.
Using a medium non stick pan add a tablespoon of butter and a tablespoon of sesame oil and get hot over medium high heat. Add the salmon pieces and cook for 1 – 2 minutes until browned then flip. Turn off the burner and put the pan with the salmon into the oven and cook for 7-8 minutes.
Using a medium non stick pan, add your bok choy with some sesame oil, a splash of water, butter, salt and pepper and cook over medium heat. Use tongs to move the bok choy around and cook until wilted.
Add half of the remaining marinade to the onions, peppers and sugar snap peas. Use tongs and constantly move through out the pan.
Remove the salmon from the oven. Plate the bok choy first with the salmon on top and drizzle some of the remaining marinade over the salmon. Lastly plate the onions, peppers and sugar snap peas next to the salmon.